Biscoff Flapjack (Easy And So Good)
Here's how to make Biscoff flapjacks with this easy recipe. These flapjacks are soft, moist and taste delicious.
Ingredients
- 300 g Porridge Oats
- 80 g Light Brown Sugar
- 180 g Butter
- 90 g Golden Syrup
- 150 g Biscoff Spread
Instructions
- Preheat your oven to 180°C (gas mark 4, 350°F) and line a square baking tin with parchment paper.
- Add butter, light brown sugar, Biscoff spread, and golden syrup to a large mixing bowl and melt in the microwave on a medium heat.After every 10 to 15 seconds, stop the microwave and give the mixture a stir. Repeat this until the mixture has melted.
- Once the mixture has melted, add the porridge oats and mix together until thoroughly combined. You’ll want the oats to be generously coated.
- Pour the flapjack mixture into a lined baking tin, I used a 9″ square baking tin. Make sure to spread the mixture evenly into all four corners and flatten down with the back of a spoon.
- Bake in the oven for 20 minutes until the edges have turned golden brown. Then leave the flapjack to cool down before cutting.
Video
Notes
Choose the right size tin: With a 9″ square baking tin I make flapjacks that are roughly 1.3cm in height. If you want an even thicker flapjack, you can use a smaller baking tin so that each slice is thicker.
Mix the ingredients thoroughly: Once the oats are added to the melted mixture, mix it thoroughly so that the oats are generously coated. The syrup acts like a glue and prevents the flapjacks falling apart once baked.
Get the right type of oats: It’s important that you get the right type of oats to make flapjacks. Avoid using instant oats as this can make the flapjacks really mushy. Scottish porridge oats are best to use.
Using large jumbo oats can increase the chance of the flapjacks being very crumbly and breaking apart. The size of jumbo oats make binding the flapjacks harder. Regular-sized porridge oats are easier to compress and bind together in the mixture.
Don’t Overbake: Baking the flapjacks for 20 minutes will give you a moist, chewy and soft flapjack that's also firm. If you prefer hard flapjacks, continue to bake for longer until you have reached your desired texture.
Score When Hot: For perfectly sliced flapjacks, score the flapjacks just after taking it out of the oven. When the flapjack has cooled down, cut them into slices. This will help prevent the slices breaking when cutting into slices.
Nutrition
Calories: 243kcalCarbohydrates: 27gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 24mgSodium: 82mgPotassium: 76mgFiber: 2gSugar: 13gVitamin A: 281IUCalcium: 16mgIron: 1mg
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